Recipe: Holiday Loin Roast (10 lb roast) with Fruit Stuffing, Chive and Corn Studded Mashed Potatoes, and Sauteed Swiss Chard (serves 24)

HOLIDAY LOIN ROAST
Servings: 24

1 whole Boneless pork loin (about 8 lbs)
FOR THE STUFFING:
1 Red onion, finely chopped
1/2 cup Olive oil
2 cups Dried apricots, chopped
2 cups Dried cranberries
2 cups Raisins
1 bunch Fresh sage, chopped
Salt and pepper (to taste)
FOR THE CHIVE AND CORN STUDDED MASHED POTATOES:
6 lbs. Potatoes, peeled and chopped
6 ears Fresh corn
1/4 cup Olive oil
4 cups Milk
1 bunch Chives
Salt and cayenne pepper (to taste )
FOR THE SAUTEED SWISS CHARD:
6 bunches Red Swiss Chard
1/4 cup Olive oil

TO MAKE THE STUFFING:
Cook onion in olive oil until translucent. Add dried fruits, sage, salt and pepper. Cover with lid. Let cool so fruit will plump. Fill piping bag with mixture for stuffing into loin.

TO PREPARE THE PORK LOIN:
Force a steel skewer through face of loin to create tunnel for stuffing. Force stuffing into loin with piping bag.

Sear loin to a golden brown and roast in a 350 degree F oven to medium doneness, 150-155 degrees F, about 1 1/2 hours.

TO MAKE THE CHIVE AND CORN STUDDED MASHED POTATOES:
Cook potatoes in salted water. Strip ears of corn and saute corn kernels in 1/4 olive oil. In a mixing bowl, add potatoes and milk. Mash and add corn. Finish with chives and salt and cayenne pepper to taste.

FOR THE SAUTEED SWISS CHARD:
Wash, dry and chop Swiss Chard; saute in olive oil.

TO SERVE:
Slice the loin, shingle on plate with mashed potatoes and Swiss Chard.

Source: National Pork Board

Hi Gail,

Here is one recipe/menu for you for 24 to consider. You can vary the stuffing ingredients if you don't want it as fruity as this one. If you're concerned about the size of the roast, you could cut it in half or thirds before roasting and you'll have a wider selection of recipes.

I see another recipe option for you that I'll post here.

Happy Cooking!

Betsy